From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook.
- 2 ounces mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
- 7 ounces soft tofu, sliced in thin, long strips
- 4 cups water
- 3 tablespoons soy sauce
- 1⁄2 teaspoon black pepper
- 1 teaspoon garlic, chopped
- 1 1⁄2 teaspoons sugar
- 5 tablespoons rice vinegar
- 1 teaspoon chili-garlic sauce
- 1⁄4 teaspoon salt
- 1 cup bamboo shoot
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 egg yolks, beaten
- red bell pepper, cut in thin strips
- fresh cilantro leaves, chopped
- 1. Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
- Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
- Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
- Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.
So surprised by the flavor of this soup! No broth, but still delicious. I did use more of the cornstarch/water mix to thicken the soup....I'm used to a thicker hot and sour soup. Enjoyed the cilantro sprinkled on top. Great soup! I'm glad I found it here! Made for Zaar Cookbook Tag!
This is the real deal! I would say it is closer to Chinese than Thai hot and sour soup. Just like the reviewer before me I was very skeptical whether or not you could really make this on the basis of water - but my worries were put to shame. The additions of various sauces, garlic etc just brings the flavour all together. I probably tripled the garlic (we love garlic) but otherwise followed the recipe. I had to use twice the amount of water/cornstarch to get the right thickness, I julienned the bamboo shoots. Very filing soup - for us the serving size would amount to a first course serving, for a main meal we would need two bowls which is just fine. Thanks for sharing this fun recipe.
When I read this recipe I was not sure if making this without any chicken or seafood stock is going to produce an acceptable hot and sour soup. But it did! The taste of this soup is closer to regular Chinese hot and sour soup than what I would call Thai soups with more sour components. It is very easy to make and for those who want to make hot and sour soup but lacking any good stock, this soup will surely satisfy you.I did not add red bell pepper. The recipe calls for 1 C bamboo shoot and that threw me a bit because I use fresh whole bamboo and wasn't sure how I needed to cut. I ended up slicing it thinly like tofu. Later I realized that it most likely used canned bamboo which was already sliced. Thank you dianegrapegrower for posting this recipe. Made for Asian forum unrated Asian recipe tag game.